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Side view of a stack of two applesauce muffins, with the top muffin having a bite taken out of it.
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Applesauce Muffins

By: Min Kwon | MJ and Hungryman
One-bowl applesauce muffins with oats, Greek yogurt, and maple syrup. Soft, tender, and perfect for breakfast, snacks, or lunchboxes.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12
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Equipment

Ingredients 

  • 1 cup unsweetened applesauce (240g)
  • 1/2 cup plain Greek yogurt (120g)
  • 2 eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 - 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional)

Instructions 

  • Preheat the oven. Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with muffin liners.
  • Combine the wet ingredients. In a large bowl, whisk together the applesauce, Greek yogurt, eggs, melted butter, maple syrup, and vanilla until well combined.
  • Soften the oats. Stir in the rolled oats and let the mixture sit for 5–10 minutes. This gives the oats time to soften and absorb some of the moisture.
  • Add the dry ingredients. Add the flour, cinnamon, baking powder, baking soda, and salt. Gently stir just until combined. Be careful not to overmix. Stir in raisins if using.
  • Bake. Divide the batter evenly among the 12 muffin cups. Bake for 17–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
  • Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Calcium: 47mg | Iron: 1mg
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